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2004•International Journal of Food MicrobiologyRequires access

The ‘buttery’ attribute of wine—diacetyl—desirability, spoilage and beyond

Eveline J. Bartowsky, Paul A. Henschke

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Key concepts: Diacetyl, Oenococcus oeni, Wine, Malolactic fermentation, Acetoin, Food science, Wine fault, Chemistry

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